If you’ve never fried a Thanksgiving turkey, make this the year. It’s delicious and done in an hour (unless you’re cooking Turkzilla). Just make sure you assemble and use my handy and safe turkey derrick!.
Frying a whole turkey may seem daunting but with Alton Brown’s method safety comes first. His detailed technique for deep-frying turkey results in the crispiest skin imaginable and perfectly moist, tender meat. Once you try fried turkey this way, you may never oven roast a bird again!
Deep frying a turkey provides incredible texture and flavor you just can’t achieve any other way. The hot oil rapidly crisps up the skin and seals in moisture. While traditionally done outdoors in the deep South, fryers can cook turkey safely indoors or out. With some preparation and the right equipment, you can deep fry a bird for your next holiday meal.
Why Try Alton Brown’s Recipe?
There are a few key reasons Alton Brown’s fried turkey technique stands out:
- Brines the bird for added moisture and seasoning
- Uses a handy turkey derrick for safe frying
- Provides precise oil temperature control
- Yields juicy meat with shatteringly crispy skin
- Can be adjusted for any size bird up to 14 lbs
With simple ingredients, specialized tools, and helpful tips, Alton’s recipe guarantees fried turkey success
Step-by-Step Fried Turkey Recipe
Alton’s fried turkey calls for just a few ingredients. Here are the easy steps:
Brine
- 1 gallon water
- 1 cup kosher salt
- 1 cup brown sugar
- 6 lb ice
Turkey & Oil
- 13-14 lb whole turkey
- 4-4.5 gallons peanut oil
Instructions:
- Mix gallon of hot water with salt and brown sugar until dissolved.
- Add ice and submerge turkey in brine 8-16 hours.
- Remove turkey and pat dry. Let sit at room temp 30 minutes.
- Heat oil to 250°F in a 28-30 quart pot. Slowly lower turkey in.
- Increase heat to 350°F. Cook 35 minutes until breast hits 151°F.
- Remove turkey and let rest 30 minutes before carving.
It’s that easy to make the crispiest, juiciest deep-fried turkey!
Tips for Frying Turkey Like a Pro
To master Alton’s recipe, keep these tips in mind:
- Make sure the turkey is completely submerged in the brine. Weigh it down if needed.
- Use a thermometer to carefully monitor oil temp. Adjust heat to maintain 350°F.
- Use a sturdy outdoor propane burner for safety.
- Dry turkey thoroughly before frying to prevent splatter.
- Fry smaller 10-12 lb turkeys 35 minutes. Add 5 minutes per pound for larger birds.
- Resting before carving allows juices to redistribute for max moisture.
Gear You’ll Need
Having the right gear helps ensure fried turkey success:
- 5 gallon cooler for brining
- Large 30+ quart stock pot for frying
- Long thermometer to check oil & turkey temp
- Propane burner with sturdy base
- Turkey derrick for safe frying
Don’t have all the gear? Consider purchasing an all-in-one turkey frying kit.
Perks of Fried Turkey
What makes fried turkey so worth the extra effort?
- Moist, succulent meat
- Incredibly crisp, flaky golden skin
- Quick 45 minute cook time
- More efficient use of oil compared to chicken
- Festive, fun cooking method for holidays
- Foolproof method when following safety tips
Even novice cooks can master the art of fried turkey with Alton’s detailed steps.
More Delicious Fried Turkey Recipes
Once you perfect Alton’s fried turkey technique, try giving these creative recipes a whirl:
-
Cajun Fried Turkey – Cover turkey in Cajun seasoning before frying
-
Fried Rosemary Turkey – Infuse oil with fresh rosemary sprigs
-
Fried Maple Turkey – Brine turkey in maple syrup, brown sugar and spices
-
Fried Turkey Carnitas – Shred fried turkey and sauté with salsa and spices
With juicy meat and crispy skin, deep fried turkey is a real treat. Alton Brown’s recipe uses a brine and precise oil temperature to deliver flavorful perfection. Fry up his holiday showstopper this season for your best bird ever!
A few notes on safety:
Large-vessel frying is serious business. Where you do this is very important. Make sure you are at least 10 feet away from any building, like your house, garden shed, wooden fence, deck, carport, or garage.
Also essential: A level surface. Do not do this on a wooden deck or a paved or concrete driveway. The oil will show up on these surfaces, and kids like to play there, so you don’t want them near your base of operations. A patch of grass or dirt that is level and free of toys and other obstacles is ideal.
Keep everyone at a safe distance, at least 10 feet away from your base of operations. This is no place for kids or any holiday drinking. Until your bird is done and delivered to the table, no alcohol allowed. Period.
A chair, a table with heat-resistant gloves, a timer, a stick-type lighter, a meat thermometer, a drink (remember to keep it nonalcoholic), and your trusty fire extinguisher should make up your base of operations. You won’t be leaving until the turkey is done and the fire is out.
Alton’s Deep Fried Turkey | Food Network
FAQ
What temperature is a turkey done Alton Brown?
How long does it take to deep fry a turkey?
How long to fry a turkey at 225 degrees?
What is the formula for frying a turkey?